Curried Butternut Squash Soup
Ingredients
- 1 largish medium butternut squash, peeled, seeded and cubed (about 4-5 cups)
- 2 cups potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 medium garlic cloves, minced
- 1 tablespoon ginger, grated
- 1/2 cup cashews (optional but recommended)
- 1 13.66-ounce can full fat coconut milk
- 2 cups water + 2 teaspoons seasoned Better than Bouillon vegetable base (or 2 cups vegetable stock)
- 3 tablespoons neutral oil, divided
- Salt and pepper to taste
Spices
- 3 cardamom pods
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon amchur (mango powder, optional)
- 1 teaspoon kasuri methi (fenugreek, optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
Preparation
Preheat oven to 450°F and line sheet pans with parchment paper. Mix butternut squash and potatoes in a bowl, drizzle with 2 tablespoons oil, and bake until tender, about 40 minutes.
Heat the remaining 1 tablespoon oil in a pot. Once hot, add onion and cook for 3 minutes, then add garlic and ginger and cook for another minute.
Add all seasonings and cook until fragrant, about 2 minutes. Then add coconut milk, bouillon mixture, water, and cashews. Bring to a boil, then simmer for 10 minutes.
Add the cooked butternut squash and potatoes, cook for 2 more minutes, then remove from heat.
Transfer the soup to a high-speed blender and blend until smooth, or use an immersion blender.
Return the soup to the pot, simmer for 5 minutes, then remove from heat.
Serving suggestions
Serve with lime wedges on the side and top with desired garnishes such as cashews, sesame seeds, bird's eye chili, radish, rainbow microgreens, and flaky sea salt.
